Quick Answer
Skinning a deer first is generally the better option for processing, as it allows for easier removal of the hide, and the carcass remains cooler, helping to prevent spoilage and contamination.
Preparing the Deer for Skinning
When handling a deer, it’s essential to field-dress it as soon as possible after harvesting. This involves making a small incision in the abdomen, just behind the anus, and another cut in the chest cavity. The organs are then removed, and the deer is hung from a sturdy hook or tree branch, allowing the blood to drain.
Skinning Technique
To skin a deer, start by making a small incision at the base of the throat, just below the head. Continue cutting around the head and neck, then down the front of the body, taking care to avoid cutting too deeply into the meat. Remove the hide in one piece, taking care not to tear it. If the hide does tear, you can use a sharp knife to trim the edges and create a new seam.
Quartering the Deer
Once the hide is removed, the deer can be quartered. This involves cutting along both sides of the spine, from the base of the neck to the hip joint. Use a sharp saw or bone saw to cut through the bones, and then make a series of cuts to release the quarters. Each quarter can then be further processed into steaks, roasts, or other cuts of meat.
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